Browse > Article
http://dx.doi.org/10.5307/JBE.2009.34.3.155

Quality Characteristics of Ginseng Powder using Molecular Press Dehydration Method  

Lee, H.S. (Korea Food Research Institute)
Kwon, K.H. (Korea Food Research Institute)
Jeong, J.W. (Korea Food Research Institute)
Publication Information
Journal of Biosystems Engineering / v.34, no.3, 2009 , pp. 155-160 More about this Journal
Abstract
This study was attempted to quality characteristics of ginseng powder using molecular press dehydration(MD) method. Ginseng powder was dried using maltodextrin as dehydrating agents, and the quality of the ginseng powder was compared with that of freeze-drying and hot air-drying samples in terms of colors, moisture contents and grain size. The colors of ginseng powder using MD-drying and freeze-drying was better than hot air-dried ginseng powder. The moisture contents of ginseng powder using MD-drying was 9.49%, while freeze-drying was 4.14% and hot air-drying 11.71% after 72ball mill times. The grain size of ginseng powder using MD-drying and freeze-drying was better than hot air-drying ginseng powder. These results suggest that drying of ginseng powder using molecular press dehydration method is very efficient, because minimal cell destruction may be achieved.
Keywords
Molecular press dehydration method; Ginseng powder; Drying;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Kim, E. J., K. H, Kim and D. M. Kim. 2007. Effect of surface washing treatment on quality of fresh ginseng during storage. Korea Food Science 39(4):380-385. (In Korean)   과학기술학회마을
2 Kwon, K. H., H. S. Cha, J. H. Kim, H. S. Lee and C. H. Choi. 2008a. Development of washing ginseng surface system. Proceedings of the KSAM 2008 Summer Conference 13(2):237-248. (In Korean)
3 Kim, J. H., K. H. Kwon, J. W. Jeong, B. S. Kim, H. S. Cha and J. H. Yu. 2006. The Development of Surface Washing System and Quality Assessment of Peach. Korea Food Research Institute, Seongnam, Korea. (In Korean)
4 Lee, B. Y. 2003. Status of korean ginseng industry and development of new ginseng products. Food Industry and Nutrition 8(2):1-9. (In Korean)   과학기술학회마을
5 Kim, D. M. 2006. Development of Pre-treatment Technology for Fresh Ginseng. Korea Food Research Institute, Seongnam, Korea. (In Korean)
6 Soe, H. C. and M. S. Yu. 2004. Molecular Press Dehydration of Plant Tissues using Soluble High Molecular Weight Dehydrating Agent. Korean Patent 10-0444843. (In Korean)
7 Kwon, K. H., J. H. Kim and H. S. Lee. 2008b. Quality characteristics and process study for surface washing system development of ginseng. Proceedings of the KSAM 2008 Winter Conference 13(1):202-207. (In Korean)